Instant Pot Honey Garlic Chicken and Carrots

I whipped up Instant Pot Honey Garlic Chicken and Carrots tonight because I had four chicken thighs in the refrigerator that needed to be cooked. The rest of the ingredients I had in the pantry so I had everything on hand. (Well the carrots were in the refrigerator and the basil was on in my herb garden). My husband has headed back to Hawaii so it’s just my son and I here at home so I needed to make something that he would like. Luckily, he’s not a picky eater and he loves cooked baby carrots.

I will say that with even only 1/4 teaspoon of red pepper flakes, this turned out a tiny bit spicy and my son needed a couple of juice boxes while eating this so take that into consideration while adding the pepper flakes. It was perfect served with white rice on the side, drizzled with the sauce. Speaking of the sauce, this made a lot more sauce than I needed so while I cooked it with four chicken thighs, you could easily double the amount of chicken, which would double the amount of servings. You could also use chicken breasts as long as they aren’t too thick, or if they are on the thicker side, add a couple of minutes to the Instant Pot manual cooking time.

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Hello and thank you for visiting SkinnyMeRecipes. I started this Blog at the end of 2015 because I've been working on losing weight myself and wanted to share some of my recipes with you. Please leave comments and subscribe to the page to get weekly emails showing you what's new on the site. Read More…